Add to ORKGBook’s topic The chemical composition of the aroma of foods and various food products is related to the occurrence of flavour compounds. The quantity and existence of flavour compounds in food products affect consumer acceptance. Modern analytical methods enable analysis of aroma compounds belonging to different groups. This book covers a wide range of applications of analytical techniques, particularly gas chromatography coupled with mass spectrometry, in the analysis of flavour and fragrance compounds. Many examples of analyses of food, food products, fruit, vegetables, beverages, spices and other products, including essential oils have been described. Besides description of the composition of food and food products, two chapters also cov...
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a comple...
Trapping volatiles is a convenient way to study aroma compounds but it is important to determine whi...
The aim of this book is to describe the fundamental aspects and details of certain gas chromatograph...
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge ab...
In order to understand the flavour of (traditional) foods a multitude of scientific investigations w...
Volatiles are the responsible for all the pleasant and unpleasant smells on earth. From the delectab...
Aroma conveys the essential character of food and provides variety and interest to what we consume. ...
Book’s topic Today, food chemistry and analysis have gained much importance, because of recent food ...
Flavor is the sensory impression of a food and is determined mainly by the chemical senses of smell...
International audienceThe flavour of food, commonly called ‘taste’, is an essential determinant of f...
The aroma compounds suitable for food flavouring are mainly of plant origin. It is necessary to take...
The lack of interpretation methods capable of examining the aroma-profiles of spicy and medicinal pl...
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds s...
This diploma thesis is focused on the problematic of assessment of 26 most important allergenic arom...
This diploma thesis is focused on the problematic of assessment of allergenic aroma compounds in var...
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a comple...
Trapping volatiles is a convenient way to study aroma compounds but it is important to determine whi...
The aim of this book is to describe the fundamental aspects and details of certain gas chromatograph...
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge ab...
In order to understand the flavour of (traditional) foods a multitude of scientific investigations w...
Volatiles are the responsible for all the pleasant and unpleasant smells on earth. From the delectab...
Aroma conveys the essential character of food and provides variety and interest to what we consume. ...
Book’s topic Today, food chemistry and analysis have gained much importance, because of recent food ...
Flavor is the sensory impression of a food and is determined mainly by the chemical senses of smell...
International audienceThe flavour of food, commonly called ‘taste’, is an essential determinant of f...
The aroma compounds suitable for food flavouring are mainly of plant origin. It is necessary to take...
The lack of interpretation methods capable of examining the aroma-profiles of spicy and medicinal pl...
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds s...
This diploma thesis is focused on the problematic of assessment of 26 most important allergenic arom...
This diploma thesis is focused on the problematic of assessment of allergenic aroma compounds in var...
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a comple...
Trapping volatiles is a convenient way to study aroma compounds but it is important to determine whi...
The aim of this book is to describe the fundamental aspects and details of certain gas chromatograph...